Chicken, Zucchini Pesto Salad

Ingredients

• 2 tablespoons olive oil
• 1/2 pound chicken breasts, skinless boneless
• 2 tablespoons sundried tomatoes, julienned
• 1/4 cup water
• 1 large zucchini, cut in half lengthwise and thinly slice into half moons
• 1/2 cup slivered almonds
• 2 cups fresh basil leaves 2 cloves garlic
• 1 lemons juice
• 1/4 cup olive oil
• kosher salt

Directions

1. In a sauté pan over medium heat add the olive oil and the chicken breasts. Sprinkle them with kosher salt and cook for about 5 minutes. Add the sun dried tomatoes and flip the chicken. Add the water (it will help steam and cook the chicken through) and cook another 5 minutes until the water has cooked off.

2. Transfer the chicken and tomatoes to a large bowl and let the chicken rest. Then shred it with a fork until it is in bite sized pieces.

3. Add the zucchini and the almonds.

4. In the bowl of a food processor, add the garlic, basil, lemon juice and olive oil and pulse to a pesto. Season to taste with kosher salt.

5. Add the pesto and toss well. Season to taste with kosher salt and serve immediately, or refrigerate until you are ready to serve.

6. Preparation time: 10 minute(s)

7. Cooking time: 12 minute(s)

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